Make the rice per instructions. NOTE: I use instant rice but add chicken stock instead of water to give it extra flavor!

In a large skillet, melt 4 tablespoons butter. Add the mushrooms, celery and onion and sauté for about 4 minutes. Sprinkle the flour over this mixture. Over medium to medium high heat, whisk together until golden in color. Cook until the flour browns. Add garlic, garlic powder, cayenne pepper.

When the flour is cooked, slowly add the chicken stock and stir to remove any lumps. The mixture will start thickening.

Add the heavy cream and cook until thickened.

In a large mixing bowl, add the rough chopped broccoli and rice. Mix 3 cups of the cheese to the rice/broccoli.